I have a neighbor growing one for us right now.
I could probably do the 1st week of November...
I take my yearlings straight to the slaughter house from the pasture. This year's beef unloaded from my trailer to the kill floor, and was being processed as I checked in. It hung for nearly 3 weeks in the cooler before it became hamburger, steaks, and roasts. I like the long cool period over the 1 week or less at the other processors.I have a neighbor growing one for us right now.
If I can make it, I've got some bantam roos in the making I need to get rid of.What kind do you have .
Dry aging removes a little of the water % and none of the marbling... Supposed to intensify the awesome beef taste...I take my yearlings straight to the slaughter house from the pasture. This year's beef unloaded from my trailer to the kill floor, and was being processed as I checked in. It hung for nearly 3 weeks in the cooler before it became hamburger, steaks, and roasts. I like the long cool period over the 1 week or less at the other processors.
Naaaa... It's just an excuse to get everyone together and fart around...
Yes!
Just after round-up time, I wish I wasn't a cowboy.
Truth...Problem with marbling in these longhorns is, is finding it.
You need to come run the 064 when I get it back...I know I'm not legally local but I have spent enough time in the area working. All I need to do is change my address.
I have thought about sending him the 2145 and say make it stupid!When are you going to get one.
